About the Recipe
Ingredients
Sourdough - 2-3 slices
Cream cheese (optional) - 1 tbsp
Spring onion - 1 stalk (bulb + greens)
Eggs - 3
Milk (optional) - 1/4 cup
Salt & pepper to taste
Preparation
Break the eggs into a comfortable bowl for whisking and add pepper and salt
Finely chop the spring onion (washed bulb and a bit of the lightgreen stalk) and add to bowl
Pour the milk (I like to add milk to moisten the eggs and get them fluffy)
Whisk and pour over a skillet on low heat
Leave for 2 minutes and slowly fold the eggs bottom to top. The eggs will slowly solidify
Repeat the fold for 2 or 3 more times and switch off the flame
The eggs should still be slightly runny at this point (as eggs cook very fast, we want to keep the eggs fluffy and soft)
Layer the slices of sourdough with cream cheese
Move the semi-solid eggs onto the sourdough slices
Garnish with spring onion and plate up carefully
Somehow for this version of eggs, I like a glass of cold milk as a pairing. You can flavor the milk with chocolate, caramel, or strawberry syrup so that the mild flavors of the egg really stand out.